• 2 pounds of Chieftain's Festival Blend with Maple Apple Seasoning
• 8 cups of Milk
• ½ cup of Butter
• 6 Eggs, beaten
• 4 cups of Milk
• 1 cup of Sugar
• 4 teaspoons of Vanilla
• 1 teaspoon of Salt
• Cinnamon or Nutmeg
• Light Cream or Milk

Combine 8 cups of Festival Blend with Maple Apple Seasoning, milk and butter in a heavy saucepan. Bring to a boil; reduce heat and simmer until most of liquid is absorbed about 30-40 minutes.

In a mixing bowl stir together the eggs, 4 cups of milk, sugar, vanilla and salt. Gradually stir Festival Blend into egg mixture. Pour into a large baking dish. Bake at 325° for 45 minutes or until a knife inserted near center comes out lean. Serve warm or chilled with light cream or milk. Sprinkle individual servings with cinnamon or nutmeg.

• 4 cups sifted flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup bourbon
• ½ cup milk
• 2 cups butter, softened
• 2 cups sugar
• 8 eggs, at room temperature
• ½ cup Chieftain Wild Rice, cooked in unsalted water
• 1 teaspoon vanilla extract

Sift flour with salt and baking powder. Set aside. Combine bourbon and milk and set aside. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each. Alternately add the flour mixture with the bourbon-milk mixture, in 6 additions. Blend in the wild rice and vanilla, mixing thoroughly.

Generously butter and flour a 9- or 10-inch tube or bunt pan. Pour batter into this and bake at 300° for 1-1/4 to 1-1/2 hours. Cool cake in pan and set on rack for about 10 minutes. Then turn cake out of pan onto rack.

• 1 envelope dry active yeast
• ½ cup lukewarm water
• 1½ cups cooked Chieftain Wild Rice
• 3 eggs, well beaten
• 1 cup sifted flour
• ¼ cup sugar
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• Frying oil
• Sifted confectioners' sugar

Soften yeast in warm water and stir in the rice, mixing well. Cover and let set several hours or overnight. Add eggs, flour, sugar, salt and nutmeg. Beat well and let stand in warm place 20 to 30 minutes. Drop by tablespoon into oil, heated to 375° and fry until golden brown. Remove and drain on absorbent paper. Roll in confections' sugar and serve warm